食譜 ~ 名古屋雞翼 (Nagoya chicken wings)

最鍾意就係焗雞翼做餸, 又係時候睇試下新口味。諗起名古屋雞翼好好味, 但正宗做法係炸咗再沾醬汁。但我唔鐘意炸, 所以先醃後焗, 都收貨啦!


材料:
雞翼 10隻
麻油 2茶匙
白芝麻 2茶匙

醃料：
生抽（醬油）1湯匙

味醂 1湯匙
料理酒 1湯匙
鰹魚粉 1/2茶匙
糖 2茶匙

做法：

1. 先將雞翼解凍 (我通常飛水解凍)
2. 雞翼加醃料醃2-3個小時
3. 焗前掃上麻油。
4. 放入預熱200度焗爐約25分鐘, 洒上芝麻即可享用。

參考食譜:http://oniyomeryori.blogspot.hk/2012/05/blog-post_11.html

Ingredients:
10 chicken wings
2 tsp sesame oil
2 tsp white sesame seeds

Marinade:
1 tbsp light soy sauce
1 tbsp mirin
1 tbsp cooking wine/sake
1/2 tsp dashi powder
2 tsp sugar

Method:
1. Defrost the chicken wing (usually I will defrost it by dipping in hot water)
2.Mix chicken wing with marinade for 2-3 hours.
3. Coat the chicken wings with sesame oil before baking.
4. Bake in preheat 200 degrees oven for around 25 minutes. Sprinkle white sesame seeds and serve immediately.